Oldenburger Green Cabbage

Oldenburger Grünkohl
Oldenburger Grünkohl
A traditional German winter dish of kale cooked very slowly with onions and bits of pork belly, pork chops, and sausages.
Course Entree
Region Bremen


  • 4 onions
  • 2 cups beef or chicken broth
  • 1-1/4 pounds frozen kale
  • 1 pound pork belly
  • 1 pound smoked pork chops
  • 4 small frankfurter sausages such as Meica, or other smoked boiling sausage


  • Peel and dice the onions, place in a large pan and steam for 15 minutes in the meat broth.
  • Add the thawed kale and pork belly and simmer for 1-1/2 hours.
  • After 45 minutes of simmering, add the pork chops and then, in the last 20 minutes of cooking time, add the sausage.
  • Season with salt and pepper and serve.

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